Watcha cookin'?

[Jong Lafitte]

Basic burger. The angle makes the proportions look sillier than it was IRL.



Corn. The real goodness needed no cooking, that little hot house tomato.



And my GF kinsh making efforts:

King size lol:



More mini sized:



They smell sooooo good. Well, cheers!!


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[Jong Lafitte]

Moar knishes!! GF is trying to dial these in. I can’t stop eating them.






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[Jong Lafitte]

I’m watching the oven and can’t figure how to change the channel. Not my favorite Mellencamp.



Better:



My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.

Looks like I got em out at the proper time. Lemme Challah at ya!!!






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[Thaleia]

I'm no baker but damn I'd say you had that timed to the second!

[riser4]

I’m watching the oven and can’t figure how to change the channel. Not my favorite Mellencamp.



Better:



My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.

Looks like I got em out at the proper time. Lemme Challah at ya!!!






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Shalom!

[skaredshtles]

My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.

Looks like I got em out at the proper time. Lemme Challah at ya!!!

You gonna get FAT.













































































You lucky bastard.

[BobMc]

To celebrate it not being in the high 90’s I decided to make it a soup weekend.

Made french onion soup last night. Prepared some baguette crisps before slicing onions, oldest son came over and helped himself to what he thought was a bruschetta base, heh. “WTF, these things are rock hard!”



Sliced the onions (garden KQ onions) and put them with a stick of butter in a dutch oven covered for 25 minutes.




Slipped them into a 400 degree oven for a spell.



Deglazed with a bit of the only wine I had, cabernet, let the wine simmer off.



Added the usual ingredients, everyone in the pool, simmered for a couple hours. When it was ready I ladled into bowls, topped it with two of the crisps and put a slab of gruyere on top. That shit went under the broiler until the cheese was melty and browned.

OMG

I ate too much before taking a pic.



Today was tortilla soup day. Grabbed a few Anaheim’s and a Jalapeño from the garden, couple of store bought peppers, some chicken and the char was on.



Started it simmering with a whole lot more stuff.



I’m about three hours in, getting full on my taste samples. I may take it to work for the guys tomorrow.

[Dantheman]

Yeah Bob.

[skaredshtles]

Homemade gnocchi this evening in an Italian sausage/gorgonzola cream sauce.

I should have taken a picture.

[ghosthop]

Followed Bob's lead and made soup, carrot and cilantro.



This white boy is still trying to figure out how different cultures use spice and where the dividing lines are.

I seasoned the base with cumin, coriander, cayenne, dried jalapeno from last season, and tumeric.

The salsa was red onion, jalapeno, serrano, radish, and lime. The radish was a late addition because I have been loving carrots and radish together after a particularly exquisite meal this summer.

Did I blow it? Mix Mexico and North Africa?

[riser4]

Fusion!

[Cruiser]

Deck risotto

[irul&ublo]

Deck risotto

Teak or redwood?

[Cruiser]

Neither. Fresh green veg, ftw!

[irul&ublo]

Bavette…SP garlic fresh herbs garlic



Onto the infrared burner….





Butter, cover let sit….




Medium rare goodness. Drinking a Lodi field blend, from Hook or Crook, which is the second label for Thomas Allen Winery. 5.99 @ Costco and really tasty

[allmountainsnowskating]

Bavette…SP garlic fresh herbs garlic



Onto the infrared burner….





Butter, cover let sit….




Medium rare goodness. Drinking a Lodi field blend, from Hook or Crook, which is the second label for Thomas Allen Winery. 5.99 @ Costco and really tasty

Is that a tri tip cut?

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[billyk]

Is that a tri tip cut?

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Google said “Bavette” is flank steak.

[riser4]

Google said “Bavette” is flank steak.

DDG said it is NOT flank steak, that it is flap steak, or "butcher's cut", which is further forward on the animal.

[irul&ublo]

Google said “Bavette” is flank steak.

Yes and no. What the French and other Euros refer to as flank is the bavette. It comes from the bottom part of the sirloin. It is right next to the flank. It is often called flap meat, and has a looser texture from what we call flank. Much like hanger or skirt. Hanger and skirt both come from the plate. Hanger is what is called butchers steak.

[billyk]

Well that google is really fucked up, then. Glad I did not make that mistake. :-)

[Phall]

No pics. Devoured too fast.
Butterflied a small elk roast to a “flank” asada type piece of meat. Marinated in soy, fish sauce, honey, sriracha garlic, pepper, and a touch of veg oil. Basted with some farmers market sriracha-garlic honey, hot hot grill.
Sautéed some asparagus, grilled some peaches, tossed them with arugula and spinach, red onion, grape tomatoes, feta, walnuts. A+


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[skaredshtles]

It's peach season... gonna try some blue cheese/prosciutto wrapped grilled peaches tomorrow.

[m2711c]

[bagtagley]

Totally cheating, I know, but I thought this was kinda genius. Build a bucket online, pickup, and steam at home.

[whyturn]

^^^well played on the boil. Looks tasty. What time is dinner?


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